I try to never skip breakfast. Having a protein-filled wrap makes it that much easier to walk out the door in the morning. This vegetarian version of the breakfast burrito skips the eggs and replaces them with tofu. With the addition of yummy seasoning and a dash of Sriracha spice, you’ll never go back to the old-fashioned egg scramble!
Here’s why you should never skip breakfast:
It kicks starts your morning and gives you your first boost of energy for the day
It allows you to feel less hungry throughout the day
It gives you your first dose of essential nutrients
Sriracha Tofu Breakfast Burrito
Prep time: 20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes
6 whole wheat tortillas
½ red onion
2 tbsp of olive oil
350g of extra firm tofu
6 pieces of lettuce
1 diced tomato
½ cup of grated Monterey jack cheese (or vegan cheese)
½ cup Greek yogurt
4 tsp. cumin
4 tsp. chili powder
2 tsp. oregano
1 tsp. paprika
2 tsp onion powder
1 tsp garlic powder
Hint of cayenne pepper
Preheat oven to 300 degrees Fahrenheit. Prepare a dish to place the burritos in.
Place tofu block on paper towels. Add another layer of paper towel on top of the tofu, and weight it down with something heavy (cookbooks), to drain the excess water from the tofu.
While the tofu is being pressed, prepared the seasoning. Add all ingredients in a small bowl and mix well.
Cut onion into small slices. On low heat, add olive oil to a pan and slowly fry up the onion, stirring every 2-3 minutes.
In the meantime, cut tofu so that it almost looks like scrambled eggs. Add the tofu to the onion and olive oil. Turn the heat up for 2 minutes to get tofu crisp and then turn it back down to low heat.
After five minutes, add half the seasoning to the tofu. Continue stirring so it doesn’t get stuck to the bottom of the pan. Let sit for about 7-10 minutes.
Prepare the toppings for your burritos. Prepare 6 pieces of lettuce, dice a whole tomato and grate the cheese.
Once the tofu is ready, you can start assembling the burritos.
Add the lettuce and cheese to the tortilla first, then take about spoonful of the tofu and evenly place over the tortilla. Add the tomatoes once the scrambled is even.
Do the above step as many times as you need until you have no more tofu scramble.
Place all the wraps in a dish and place in the oven for 10 minutes.
While the burritos are baking, make the southwest burrito sauce by add the rest of the seasoning to the Greek yogurt with a few drops of sriracha, depending on how spicy you like it.
When burritos are done in the oven, add the Greek yogurt sauce over the burritos and enjoy!
You can switch the tofu out for scrambled eggs as well.
For a low carb option, you can substitute the tortilla wraps with lettuce wraps (just don’t do step 11!)